📝 About This Recipe
Century Eggs, or Pidan, are a culinary marvel of Chinese gastronomy, transformed through a sophisticated alkaline curing process into a delicacy with translucent, tea-colored 'whites' and creamy, emerald-green yolks. This recipe utilizes the traditional method of encasing high-quality duck eggs in a mineral-rich clay paste to develop a complex, savory profile with a hint of ammonia and a velvety texture. It is a true testament to the beauty of preservation, offering a deep umami flavor that is both bold and exceptionally refined.
🥗 Ingredients
The Eggs
- 12 pieces Fresh Duck Eggs (unwashed, room temperature, and free of any cracks)
The Curing Paste
- 1/2 cup Strong Black Tea Leaves (brewed in 2 cups of boiling water and cooled)
- 45 grams Sodium Hydroxide (Food Grade Lye) (handle with extreme care and gloves)
- 150 grams Sea Salt (non-iodized)
- 150 grams Calcium Oxide (Quicklime) (traditional alkaline agent)
- 2 cups Wood Ash (sifted, from clean hardwood)
- 1 lb Red Clay or Kaolin Clay (powdered form)
- 3 cups Rice Husks (to prevent eggs from sticking together)
The Classic Dressing
- 3 tablespoons Chinkiang Black Vinegar (aged Chinese vinegar)
- 1 tablespoon Light Soy Sauce (premium quality)
- 1 teaspoon Toasted Sesame Oil (for aromatic finish)
- 1 tablespoon Ginger (very finely minced)
- 1 handful Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Carefully inspect each duck egg for hairline cracks by gently tapping them against each other; only perfectly intact eggs should be used to prevent spoilage.
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2
Brew the concentrated black tea and let it cool completely. Strain out the leaves, keeping only the dark liquid.
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3
In a large, non-reactive (glass or heavy plastic) bucket, combine the clay, wood ash, salt, and quicklime. Wear gloves and eye protection during this step as the mixture is highly alkaline.
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4
Slowly pour the cooled tea and the food-grade lye into the dry mixture. Stir continuously with a wooden paddle until a thick, smooth paste—similar to the consistency of heavy mud—is formed.
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5
Take one egg at a time and coat it thoroughly with the paste, ensuring a layer about 1/2 inch thick surrounds the entire shell.
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6
Immediately roll the mud-coated egg in rice husks. The husks will stick to the mud, creating a protective outer layer that keeps the eggs separated.
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7
Place the coated eggs into a large earthenware jar or a food-grade plastic container. Seal the container tightly to maintain moisture and prevent the paste from drying out too quickly.
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8
Store the container in a cool, dark place (ideally 60-75°F) for 30 to 45 days. The chemical reaction will slowly denature the proteins and fats within the egg.
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9
After 30 days, harvest one egg to check for readiness. Gently wash off the mud, crack the shell, and check if the 'white' has set into a dark brown jelly and the yolk is a creamy, dark green.
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10
Once cured, wash all eggs thoroughly to remove the mud and husks. Let the cleaned eggs air dry.
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11
Age the cleaned eggs in a cool spot for another week; this allows the sharp ammonia scent to dissipate and the flavors to mellow.
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12
To serve, peel the eggs carefully. Use a thin wire or a wet knife to slice them into quarters (a dry knife will stick to the yolk).
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13
Whisk together the black vinegar, soy sauce, sesame oil, and minced ginger in a small bowl.
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14
Arrange the egg wedges on a plate, drizzle with the dressing, and garnish generously with fresh cilantro.
💡 Chef's Tips
Always use the freshest duck eggs possible, as they have a higher fat content in the yolk which creates a creamier result. Safety first: Wear gloves and safety goggles when handling lye and quicklime to avoid chemical burns. If the eggs smell excessively of ammonia when first cracked, let them sit at room temperature for 20 minutes before eating. Avoid using chicken eggs if possible; while they work, the texture is significantly less decadent than duck eggs. Store finished, cleaned eggs in the refrigerator for up to several months, but never freeze them as it ruins the gelatinous texture.
🍽️ Serving Suggestions
Serve alongside chilled silken tofu for the classic 'Pidan Doufu' appetizer. Pair with pickled young ginger slices to cleanse the palate between bites. Fold chopped century eggs into hot rice congee (porridge) with pork for a comforting breakfast. Enjoy with a glass of aged Shaoxing wine or a smoky Islay Scotch to complement the mineral notes. Serve as part of a traditional Chinese cold cut platter with spicy jellyfish and braised beef shank.